Cookies

1. Preheat your oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
2. In a medium-sized mixing bowl, combine the almond flour, tapioca flour, ground flax, coconut sugar, baking soda and salt.
3. Add in the shortening, water and vanilla. First mix with a spatula or fork, then use your hands to combine the dough. The cookie dough may appear too dry at first - keep working it with your hands until it can be rolled into a ball. If absolutely necessary, add a little extra water.
4. Flatten the dough on a sheet of parchment paper. Place another sheet of parchment on top and roll the cookie dough between the parchment. You'll want to roll the dough to about 1/8" - 1/4" thick.
5. Grab a cookie cutter and cut the dough to desired shapes. I used mostly small cookie cutter for this batch, but large cookie cutters work too (the cookies will still hold together). Just don't select anything too intricate.
6. Transfer the cut-out cookies to the lined baking sheet, then place them in the oven. Bake at 350 degrees F for 7-9 minutes, or until golden brown.
7. After baking, let the cookies cool for about 5 minutes on the baking sheet. If you try to remove them right away they will fall apart!

Icing

1. Combine all icing ingredients in a small dish.  Whisk until smooth.
2. Optional: add whole food powders such as beet root powder, spirulina, spinach powder, turmeric, etc. to color the icing.
3. Place the icing in a plastic baggie.  Cut a small hole on one end and pipe the frosting onto the cooled cookies.